There’s nothing quite like gathering around a table piled high with fresh seafood, smoky sausage, and sweet corn—all cooked together in a rich, flavorful broth. A seafood boil isn’t just a dish; it’s an experience. Popular across the South and especially beloved here in North Carolina, seafood boils bring people together with bold flavors and a laid-back, festive vibe.

Whether you’re planning a backyard cookout or looking for a fun way to feed a crowd, learning how to cook a seafood boil at home is easier than you might think. Join our seafood restaurant in Raleigh as we walk you through every step of the ultimate seafood recipe that’s sure to be a crowd pleaser.

What is in a Seafood Boil?

A seafood boil is a hearty, one-pot meal that combines the great flavors of fresh seafood, like shrimp and crab and other seafood choices, vegetables, and flavorful spices. All of the ingredients are boiled together for a bold and satisfying dish. Summer is a popular time for a seasonal seafood dish like a boil, but this dish can be enjoyed any time of year.

What to Put in a Seafood Boil

Shellfish: Shrimp, snow crab legs, lobster tails, and sometimes crawfish or mussels.
Smoked Sausage: Andouille or kielbasa adds a smoky, savory element.
Corn on the Cob: Cut into chunks for easy sharing and sweetness.
Potatoes: Usually yellow or red potatoes that hold up well to boiling.
Seasonings: Creole seasoning, garlic, onions, lemons, and fresh herbs.

Types of Regional Seafood Boil Recipes

Louisiana Cajun Crawfish and Shrimp Boil

A spicy, bold, creole seafood boil featuring crawfish, shrimp, and sausage, heavily seasoned with Cajun spices and served straight from the pot.

Low Country Boil (Georgia & the Carolinas)

A milder Southern-style boil with shrimp, corn, potatoes, and sausage, typically seasoned with Old Bay seafood seasoning.

Chesapeake Bay Crab Boil

Blue crabs are steamed with vinegar and beer, then generously coated in Old Bay and served with mallets and paper.

New England Clam and Lobster Boil

A coastal boil featuring lobster, clams, and mussels, lightly seasoned and often steamed with beer.

The beauty of a seafood boil is its flexibility—you can adapt it based on what’s fresh, what’s local, or what you’re craving.

How to Cook a Seafood Boil at Home

Learning how to cook a seafood boil at home might seem intimidating, but it’s surprisingly simple with the right prep and a big enough pot. The key is layering ingredients based on cook time so everything turns out perfectly tender and flavorful. Before we share steps to help you learn how to cook a seafood boil at home, you’ll want to gather the following ingredients:

Ingredients for a Seafood Boil

16 cups water
2 large lemons, sliced
1 medium yellow onion, sliced
3 sprigs fresh parsley
2 sprigs fresh thyme
3 sprigs fresh dill
6–8 garlic cloves
1 stick salted butter
1 tbsp apple cider vinegar
2 tbsp Creole seasoning
3 lbs king crab legs
2 lbs jumbo shrimp (peeled & deveined)
1 lb crab claws
4–6 lobster tails
2 lbs andouille sausage or smoked sausage, sliced
8 ears of corn (each cut into thirds)
5 medium potatoes
Lemon wedges for garnish (optional)

How to Cook a Seafood Boil in 6 Easy Steps

Step 1: Build the Flavor Base

In a large pot, combine the sliced lemons, onion, parsley, thyme, dill, and garlic. Add the stick of butter, apple cider vinegar, Creole seasoning, and 16 cups of cool water. Bring to a boil over high heat, then reduce to medium heat and let simmer for 45 minutes. This creates a deeply seasoned seafood broth.

Step 2: Remove Herbs and Add the First Ingredients

After simmering, use a slotted spoon to remove the herbs and aromatics. Add in the sliced sausage and corn, letting them cook for about 15 minutes.

Step 3: Layer in the Potatoes

Add the potatoes next and continue cooking for 10 minutes. Make sure they’re fork-tender but not overdone.

Step 4: Cook the Shellfish

Gently add the crab legs, crab claws, and lobster tails. Let these cook in the broth for 15 minutes until the shellfish turns bright and opaque.

Step 5: Finish with the Shrimp

Add shrimp last, turn off the heat, and let the entire boil sit for about 10 minutes. The shrimp will become fully cooked in the residual heat without overcooking.

Step 6: Drain and Serve

Once it’s ready, drain and serve your seafood boil spread out on a newspaper-lined table or large tray. Pair it with a flavorful dipping sauce, plenty of napkins, and enjoy with friends and family.

How to Cook a Seafood Boil with Garlic Butter Sauce

A rich, garlicky melted butter sauce is the perfect finishing touch to any seafood boil. Whether you drizzle it over the top or serve it on the side for dipping, this flavorful sauce ties everything together with heat, citrus, and spice. Before we share tips for you to learn how to cook a seafood boil at home with a garlic butter sauce, you’ll want to have the following:

Ingredients for Garlic Butter Sauce

2–3 heads of garlic, minced
1 cup (2 sticks) unsalted butter
2 tbsp olive oil
1 small onion, finely chopped
1 tbsp Old Bay seasoning
1 tsp lemon pepper
1 tsp paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp red pepper flakes
1 tbsp lemon juice
1 tbsp brown sugar
½ cup chicken broth

Optional Flavor Twists

A dash of Worcestershire sauce for added umami
Chili oil, Korean red paste, or hot sauce for heat
A splash of beer for depth
Cajun seasoning for a Louisiana-style punch
Bay leaves and fresh ginger for a spiced variation

Step 1: Sauté the Aromatics

In a saucepan over medium-low heat, melt the butter with the olive oil. Once hot, add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Add Seasonings and Sweetness

Stir in the Old Bay, lemon pepper, paprika, cayenne, red pepper flakes, lemon juice, and brown sugar. Mix well to combine the spices evenly into the butter base.

Step 3: Simmer and Thicken

Lower the heat and add the remaining butter (if held back), then pour in the chicken broth. Simmer the sauce for a few minutes until slightly thickened, stirring often.

Step 4: Serve Warm

Remove the pan from heat and either pour the sauce directly over your seafood boil or serve it in small bowls for dipping.

How Long is Seafood Boil Good For?

Storage Tips for Seafood Boil

Refrigerate Up to 1-2 Days: If you have leftover seafood boil, transfer it to an airtight container once it has cooled to room temperature. Store it in the refrigerator and eat within 1 to 2 days. Shellfish like shrimp, crab, and lobster are highly perishable and can develop off-flavors or spoil quickly if not stored properly.
Freeze for Up to 1-2 Months: Most of your seafood boil (especially shrimp, crab, and sausage) can be frozen. Place the ingredients in freezer-safe bags or containers, removing as much air as possible. For the best texture, eat within 1 to 2 months.

Enjoy Seafood Without the Prep at NC Seafood in Raleigh

Craving the flavors of a seafood boil but don’t have time to cook? Let us handle it. At NC Seafood Restaurant in Raleigh, we serve up fresh, flavorful Calabash-style seafood that brings the taste of the coast right to your table. Whether you’re dining in or picking up takeout, we’ve got something for every seafood lover.

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